Ingredients (Serves 4)

2 cans pinto beans (no salt or low-sodium)

1-1/2 teaspoons kosher salt

1 teaspoon cumin

1 teaspoon dried oregano

1/2 teaspoon coriander seeds (crushed)

1/2 teaspoon garlic powder

1 teaspoon dried orange peel

pinch of red pepper flakes

8 eggs

8 corn tortillas

2 tablespoons butter

1 16-ounce container pico de gallo

1 avocado

light shredded Mexican cheese blend

Directions

1. Mix kosher salt, cumin, oregano, crushed coriander seeds, garlic powder, dried orange peel and red pepper flakes together in a small bowl.
2. Place beans into a small saucepan and add the spice mixture, stirring it into the beans. Heat the beans until they are hot.
3. Cook tortillas over open flame on cooktop. If you don’t have a gas cooktop, heat them in the microwave to warm them. Set aside.
4. Cook eggs in butter, sunny side-up.
5. Layer Huevos Rancheros into each dish. Starting with beans. Next, two corn tortillas, then two eggs. Top with pico de gallo, shredded cheese, avocado and cilantro.

Enjoy!

Until next time, Kris